University of Kentucky
 

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Laura Tincher



FCS3-569
The Health Benefits of Dark Yellow/Orange Vegetables
5/3/2013 (new)

 UK Authors: Ingrid Adams, Laura Tincher
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

Dark yellow/orange vegetables are good sources of beta carotene, a carotenoid and antioxidant that protects against free-radical damage.

web only | 3 pages | 1,102 words | 71 downloads | PDF: 724 kb



FCS3-568
The Health Benefits of Tomatoes and Tomato Products
5/3/2013 (new)

 UK Authors: Ingrid Adams, Laura Tincher
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

Tomatoes contain vitamins A, C, and K. Tomatoes are also a good source of niacin, chromium, and potassium. Vitamin C protects the body from free radicals which destroy the healthy cells in the body. Niacin helps to lower triglyceride, a fat present in our blood.

web only | 3 pages | 826 words | 58 downloads | PDF: 533 kb



FCS3-567
The Health Benefits of Dark Green Leafy Vegetables
5/3/2013 (new)

 UK Authors: Ingrid Adams, Laura Tincher
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

Dark green leafy vegetables are an excellent source of fiber, folate, and carotenoids. These vegetables also contain vitamins C and K and the minerals iron and calcium.

web only | 3 pages | 833 words | 64 downloads | PDF: 644 kb



FCS3-566
The Health Benefits of Cruciferous Vegetables
5/3/2013 (new)

 UK Authors: Ingrid Adams, Laura Tincher
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

Cruciferous vegetables are good sources of vitamins C, E, and K; folate; minerals; and fiber. They contain several forms of vitamin A called beta-carotene, lutein, and zeaxanthin. They are also rich in antioxidants that protect the body from damage by compounds called free radicals.

web only | 3 pages | 1,132 words | 65 downloads | PDF: 806 kb



FCS3-565
Get Pumped Up for Potassium!
5/3/2013 (new)

 UK Authors: Ingrid Adams, Laura Tincher
 Departments: Family and Consumer Sciences, HES Nutrition and Food Science
 Series: Food and Nutrition (FCS3 series)
 Tags:

Studies show the risk of stroke was lower in men who consumed 4.3 grams of potassium a day compared with men who consumed 2.4 grams of potassium a day. Learning about potassium and foods that are good sources could go a long way to improving your health.

web only | 4 pages | 1,539 words | 69 downloads | PDF: 431 kb